Thick Cucumbers in Ankake (Thick Sauce)
Thick Cucumbers in Ankake (Thick Sauce)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, thick cucumbers in ankake (thick sauce). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Thick Cucumbers in Ankake (Thick Sauce) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Thick Cucumbers in Ankake (Thick Sauce) is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook thick cucumbers in ankake (thick sauce) using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Thick Cucumbers in Ankake (Thick Sauce):
  1. Make ready 1 Thick cucumber
  2. Make ready 2 Imitation crab meat sticks (optional)
  3. Make ready 400 ml Dashi stock
  4. Make ready 2 tsp Sugar
  5. Take 3 tbsp ★ Usukuchi soy sauce
  6. Get 2 tsp ★ Mirin
  7. Get 1 ★ Salt
  8. Take 1 tbsp ☆ Katakuriko
  9. Make ready 1 tbsp ☆ Water
Steps to make Thick Cucumbers in Ankake (Thick Sauce):
  1. This is a Kaga variety cucumber. It's just one of Kaga's vegetables that is in season. It's more than twice as thick and long as a common Japanese cucumber! Peel the skins before cooking.
  2. Cut the cucumber into 3-mm thick slices. Although they look like regular cucumbers, the seeds are also large, like the cucumber itself.
  3. Quarter the slices and scoop out seeds with a spoon. The slices in the background still have seeds, and the seeds of those in the foreground are removed.
  4. Put dashi stock, sugar, and thick cucumber slices into a pot, and heat.
  5. Once the pot comes to a boil, add the ingredients marked with a ★, and simmer for about 5 minutes.
  6. They should have a nice crisp texture after boiling for around 5 minutes. If you prefer a softer texture, boil longer.
  7. Add shredded imitation crab meat sticks, continue simmering, then remove from the heat and stir in the ☆ katakuriko dissolved in water.
  8. While stirring, return to heat, and remove from heat once the broth thickens, then leave to cool.
  9. It's better and the flavors are infused better after the dish has chilled thoroughly. On warm days, chill in the refrigerator.

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